Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Koto
🍶The specs readable from the label are the same as the summer ginjo except for the yeast, but it is best served at room temperature and also tastes good lukewarm. It has a nice lingering aftertaste, and is best savored slowly, one sip at a time.
［Toward the end of the bottle, the sake is good at room temperature, but it is best served lukewarm.]
Sake from Kyoto City, Kyoto Prefecture
🌾 100% "Celebration" rice produced in Kyoto
Rice polishing ratio: 60
Alcohol content: 16%.
Yeast used: Kyo no Saki
🍶It is more refreshing and tastes better chilled than the other two. Now that we are almost at the end of the season for the Fireworks Sake Collection, let's move on to a series of sakes inspired by the number "10" to be drunk in October.
🎆-12
Series 🔢 "10"-2
［October "10" Sake]
[Ten Stone Drinking Comparison_1/3]
At a tempura restaurant in Kyoto.
Saturday and Sunday business trip.
Smooth ginjo aroma.
Lightly sweet but with a good alcohol taste.
The taste is also smooth.
It is crisp but also has plenty of richness.
It goes perfectly with tempura.
It has a fresh aroma reminiscent of sweet and sour green apples.
The sharpness is sharp from the clear mouthfeel. Fresh and crisp, it is truly a bottle suited for summer.
Kumamoto off-line meeting continued
The 3rd cup: Jyuseki Shuku Junmai Ginjo Aki-agari
I personally don't like "hiyaoroshi" and "akiagari" so I don't buy them at home (although I sometimes buy them 😅)
I don't feel much sweetness and it tastes clean and dry with a good sharpness.
The fried mehikari is really good and it went well with this 😋.
Feels the fullness of the rice. Sense of alcohol. Light and refreshing on the palate, it goes well with light-flavored Japanese food. On the second day, it is full, sweet, and thick in the mouth. There is a lingering aftertaste.
The last of the day.
The umami spreads slowly from the first to the middle part of the bottle.
The sweetness in the middle part of the bottle flows with the umami, and lingers with a zing.
I bought this one as a set with Towashi summer sake: 💁🏻
It has a soft throat with a subtle fruity aroma 🍏 and tastes better than the summer sake 😋.
Sake brewed with Kyoto water, Kyoto rice, and Kyoto yeast.
Japanese>English
2
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Jikkoku
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